Lizzie's Diner Corporation DBA: The Laundry Diner

Observed bread loaves, salt, and oil stored in containers on the main cook line that are not covered or protected from contamination.

Observed pickles, butter, and other garnishes in expo area stored in containers that were not covered or protected from contamination.

RCA:511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2. (ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed the upstairs bar dishwasher not producing a chemical residue following a cleaning cycle. COS: Bleach Container was empty. PIC change the chemical and prime the unit.

Observed two very large containers of grits and gravy cooling in a melting ice bath in walk-in cooler. Conversation with PIC indicated the items began cooling at 8:00am. Food was holding temperature of 120F-140F. COS: PIC reheated both food items to 165F for fifteen seconds to restart the cooling process as the items were just out of temperature. PIC placed containers into shallower pans for cooling. RCA: A cooling log was provided to PIC to monitor when to place in coolers and to ensure proper time and temperatures are maintained.

Observed cooking utensils in still water near the fryer that was not properly hot held at 135F or above. RCA: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C). In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed forks being stored in utensil bin with food-contact surfaces were presented instead of inverted. COS:511-6-1.05(10)(g)2 - Kitchen and Tableware, properly handled to protect food-/lip-contact surfaces. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.

Observed all dishes on main cook line to be stored in away that does not protect from overhead contamination. RCA: All food-contact surfaces shall be covered or inverted to protect from overhead contamination.